When we planted the garden this year, one of my goals was to be able to make 1-2 years worth of pickles for our pantry. So far the cucumber vines are holding up their end of the bargain! We've done refrigerator pickles and quick dill pickles, it was time to throw bread and butter pickles into the mix.
This recipe is one we got from my mother-in-law years ago. Josh's family has some Mennonite friends and I believe this recipe originally came from them. I only had enough cucumbers to do a half-batch, but the directions are for a full batch
Mennonite Bread and Butter Pickles
makes about 5-6 pints
4 quarts sliced cucumbers
3 medium onions, sliced
2 bell peppers, chopped
1/2 c canning salt
3c white vinegar
1/2tsp celery seed
2Tbsp mustard seed
Mix the cucumbers, onions, peppers and salt in a large bowl
Process in boiling water bath for 10 minutes for pints if you are below 1,000 feet elevation (15 minutes for 1,001-6,000 feet; 20 minutes above 6,000 feet).
National Center for Home Food Preservation.